Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives-Reference-Cited by-同舟云学术

Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives

Published:2018-07-16 Issue:9 Volume:42 Page:e13660
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Akramzadeh Naeimeh¹,Hosseini Hedayat²,Pilevar Zahra¹,Karimian Khosroshahi Nader³,Khosravi-Darani Kianoush²,Komeyli Rozita²,Barba Francisco J.⁴^ORCID,Pugliese Alessandro⁵,Poojary Mahesha Manjunatha⁶,Khaneghah Amin Mousavi⁷^ORCID

Affiliation:

1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran

2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute; Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences; Tehran 1981619573 Iran

3. Food Control Department; Food and Drug Organization, Ministry of Health and Medical Education; Tehran Iran

4. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot; València Spain

5. Department of Food and Drug, Parco Area delle Scienze 47/A; University of Parma; 43124 Parma Italy

6. Section Chemistry, School of Science and Technology; University of Camerino, via S. Agostino 1; 62032 Camerino Italy

7. Department of Food Science, Faculty of Food Engineering; State University of Campinas (UNICAMP); Campinas São Paulo Brazil

Funder

National Nutrition and Food Technology Research Institute

Shahid Beheshti University of Medical Sciences

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13660/fullpdf

Reference40 articles.

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3. Influence of carrageenan addition on turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

4. Effect of amino acid supplementation on muscle mass, strength and physical function in elderly;Børsheim;Clinical Nutrition,2008

5. Dry fermented sausages enriched with lycopene from tomato peel;Calvo;Meat Science,2008

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